by robgunby » 02 Dec 2012, 10:47
At the risk of going completely off topic you've just reminded me of a recipe I have been meaning to try for crispy duck, which I might try for a starter on Christmas day.
It involves marinading the duck in rice wine and seasoning overnight, then begin separating the skin as if to stuff the bird, but instead, then inflating it by blowing into it. The separation causes the skin to crisp incredibly when the bird is roasted, whilst the rendering fat marinates the flesh better thanks to the separation too. Apparently the "proper" way to serve it is without the flesh - just the skin, saving the flesh for soups, noodles etc. Omanomnom.....